Beans Poriyal – Beans Stir Fry Curry Recipe
Beans Poriyal – Beans stir fry curry is a sauteed vegetable dish served as an accompaniment for rice prepared by sauteing the finely chopped beans with spices & flavoring with coconut. This is one of the easy dishes for beginners to prepare on their own.
As we all know, a common south Indian lunch meal starts with steam-cooked rice, dhal (cooked lentils) & vegetable curry with the addition of Kootu, Rasam, Payasam & so on to make it as a feast. Growing up having rice for two meals a day, I feel my lunch complete only when it comprises of at least rice, sambhar & a vegetable curry.
I used to prepare this beans curry with plain tempering until my atthai suggested me to add sauteed onions & coconut. It really added more flavor to the beans stir-fry & I thought of sharing this one here as many people might still be doing it the same boring way I used to do. 😀 Now, this beans curry has got added to my recent favorite list and I pair it up with Rasam or Poricha Kuzhambu all the time now. 🙂
Over to “Beans Poriyal -Beans stir fry Curry Recipe“ recipe from Home-Making-Delight with step by step photos..
Beans Curry | Beans Palya | Beans Poriyal | Beans Porutu | Beans Stir Fry | Payar Curry | Phaliyaan stir fry | Dry beans sabzi | Beans Subji dry
Serves: 2 persons
Beans – 2 cups (finely chopped)
Onion – 1/2 cup (finely diced)
Sambar or Chili powder – 2 tsp
Coconut – 2 or 3 tblsp
Ginger-Garlic paste – 1 tsp
Salt – 1 tsp or as required
Water – 1/2 cup
Oil – 2 tblsp
Mustard seeds – 1/2 tsp
Urad dhal – 1/2 tsp
Curry leaves – few
- Wash & chop the beans finely (after discarding the ends and removing the fiber). Keep it aside.2. Heat oil in a pan. Add the ingredients mentioned under “To Temper” followed by onions & ginger-garlic paste.3. Once the onion turns transparent, add chili or sambar powder & saute them with coconut until the raw smell goes off.4. Add chopped beans, give a nice stir and finally, add salt & sprinkle water. Keep it covered and let it get cooked in medium flame for 8-10 minutes or until the beans are soft. Once in a minute, give it a stir.5. Switch off the flame and serve your beans poriyal with rice of your choice. 🙂
- Usually, we add freshly grated coconut to our curries at the end. But, roasting the coconut with onions would help the curry stay good for long time.
- If you don’t have ginger-garlic paste in hand, then just mash 1/2 inch pieces of them well and add it to the poriyal.
- Adding a tsp of coconut oil and a tsp of pepper powder and cumin powder at the end before switching off the stove would make this poriyal awesomely divine. But, if you are not a big fan of coconut oil, then just add the spice powders and mix well.
- You can roll a chapathi with this curry as stuffing and give to kids for a change. 🙂
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